Deviled Eggs with Dukkah

Name: Deviled Eggs with Dukkah
Yield: Serves 4 to 6
Ingredients: ½ cup [70 g] roasted unsalted almonds; 1½ tsp Dijon mustard; 2 tsp black peppercorns; 2 Tbsp dukkah, plus more for garnish; 1 Tbsp fennel seeds; ½ cup [70 g] shelled pistachios, roasted; fine sea salt and freshly ground black pepper; Aleppo pepper, for garnish; 6 large eggs; 2 Tbsp mayonnaise; 2 Tbsp plain Greek yogurt, low or full fat; 1 Tbsp cumin seeds; 2 tsp sumac; 2 Tbsp poppy seeds; 1 Tbsp coriander seeds; 1 tsp fine sea salt; 2 tsp dried thyme; 2 Tbsp toasted sesame seeds; 2 tsp Aleppo pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Much more than just a garnish, the dukkah in this updated classic adds crunchy texture as well as body to the smooth yolk filling. If you’re not looking for the spicy kick of Aleppo pepper to top things off, substitute a sprinkle of sumac. The dukkah recipe itself is flexible; if you are missing one or two ingredients, just leave them out. You’ll get about 1½ cups [200 g]; store extra in a tightly sealed jar.

Ingredients

Starter
Snack
Vegetarian
Gluten-free

Ingredients

Method